PA­PRIKA SNOEK WITH MEX­I­CAN SALAD

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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 15- 20 min

1 but­ter­flied snoek 30 ml ( 2 T) smoked pa­prika salt and freshly ground pep­per 15 ml ( 1 T) lime juice or lemon juice 15 ml ( 1 T) oil

SALAD

1 can ( 410 g) wholek­er­nel sweet­corn 1 can ( 410 g) red kidney beans 10 g fresh co­rian­der, roughly chopped ½ red onion, chopped 2 chill­ies, chopped juice of 1 lime or lemon 1 av­o­cado ( op­tional) salt and freshly ground pep­per

Pre­heat the oven to 200 ° C. Line a bak­ing sheet with foil and grease with non­stick spray. 1 Ar­range the but­ter­flied snoek, skin side down, on the pre­pared bak­ing sheet. Rub with the smoked pa­prika. 2 Sea­son with salt and pep­per and driz­zle the lime or lemon juice and oil over. Bake for 15- 20 min­utes or un­til done. 3 Salad Mix the ingredients, sea­son with salt and pep­per and serve with the fish.

Some­times you cut open a snoek only to find it’s pap ( the flesh has be­come mushy). Un­for­tu­nately it’s very hard to know if a snoek is pap be­fore cut­ting it open. The mushi­ness is caused by an or­gan­ism called Ku­doa thyr­sites. Ex­perts say big­ger snoek is more likely to be mushy than smaller fish. The or­gan­ism is not bad for you, but the tex­ture of a pap snoek makes it less tasty. Rather use it to make fish­cakes or fish pâté. ( Source: SA Jour­nal of Science, Nov/ Dec 2013)

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